Meat Hacks: Sous Vide Steak
Learn about Sous Vide Cooking a Steak with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Is Sous Vide the best way to cook Steak?
Most of you who have watched any of our past videos or read my posts on meatgistics.com about steaks know that I am huge proponent of the reverse sear method of cooking steaks, of everything I have tried it has given me the best and most consistent results. Today we are going to try something that I’ve been told will have a real chance at changing my mind.
You might have seen a few videos showing cooking sous vide steak already and we don’t want to do the same old thing so we are going to see what the difference is when we sous vide a steak for 24 hours, 8 hr, 4 hrs or 1 hr. I have a feeling the 24 hour one is going to be overly tender, though that sounds insane to say. So we have vacuum packed 4 steaks and have them all set to be done at the same time.
Sous Vide cooking operates off a similar theory as the reverse searing method but it does seem to have some advantages. With reverse searing we start our steak off in an oven or grill at low temperatures for around an hour or until the internal temp is about 125ish degrees. We then pull it from the oven or grill and finish it up in a pan or hot grill to sear the outside. Sous Vide does the same thing but it uses water as the heat source and since the steak will be vacuum packed we will probably lose even less juice during this stage. Another advantage is that we can leave the steak in there pretty much as long as we want, in fact the longer the steak sits in there the more tender it will be as the heat will continue to break down the collagen and proteins. Then we sear it for a minute or two a side and we should end up with a perfectly cooked steak.
The 24 hour steak ended up tasting more like a roast than a steak. It was still very good and it was incredibly tender but it no longer tasted like steak.
The 8 hour steak was just about perfect, it was extremely tender and had a great taste. You could really almost cut this steak with a fork.
The 4 hour steak was very similar to the 8 hour steak, maybe not as tender but still more tender than the reverse sear method and had a great taste.
The 1 hour steak had a significant texture difference from the others. It was more like something that was cooked on the grill, this was the only one that was clearly less tender than the reverse sear method.
So the answer to the question of is Sous Vide really better than the Reverse Seared Method is, mostly yes. The optimal time seems to be somewhere between 4-8 hours for tenderness and taste. Even a perfectly reverse seared steak will have some gradient from brown to pink around the edges. With the Sous Vide Cooker you get your thin crust and then perfectly pink inside all the way through!
Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!
Broil King Grills
Walton's Sausage Stuffer